Chicken Fried Rice in a Wok
How to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that's so much better than takeout!
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Servings: 6 people
Calories: 276kcal
Ingredients
- 3 tablespoons sesame oil
- 1 cup peas and carrots frozen
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 large eggs
- 1/2 pound boneless skinless chicken breasts cooked and shredded
- 3 cups Jasmine rice cooked and chilled
- 1/4 cup soy sauce
Instructions
- Heat the sesame oil in a large wok over medium-high heat.
- Add the veggies, onion, and garlic to the wok, and cook 'til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
- Make a well in the middle of the veggies, and scramble the eggs into the veggies.
- Stir the shredded chicken into the mixture.
- Then stir the rice into the mixture, mixing everything together really well.
- Add the soy sauce and stir fry everything together.
- When everything has been heated thoroughly, it's ready to serve.
Notes
Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it's important to have everything ready to go.
What's the best way to cook the rice beforehand?
Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it's had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill 'til you're ready to make fried rice with it. Cold rice fries without all the clumpy, goopy mess that rice can sometimes become.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 28g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 655mg | Fiber: 1g | Sugar: 2g
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